First toast the nuts. I will let you in on my secret hybrid nut toasting method. Preheat a large heavy bottomed skillet (preferably cast iron) over medium-low heat. First toast the walnuts for about 5 minutes, tossing them often. Then add the pinenuts for an additional 5. They should turn a few shades darker and smell warm and toasty.
Transfer toasted nuts to a food processor. Add the garlic and pulse everything into fine crumbs. Add the basil, cilantro, thyme, salt, nutritional yeast and water and puree until relatively smooth, scraping down the sides at least once to make sure you get everything. Stream in the olive oil and blend until well combined. Last but not least, blend in the lemon juice.
I serve it over warm pasta (don’t rinse, it needs the starch to stick), and finish it off with some fresh black pepper.
http://www.theppk.com/2011/12/bestest-pesto/